I served this cake to attendees at this weekend’s retreat, and they suggested I should call it Orange-Pumpkin Tipsy Cake, but I’m going with pumpkin first anyway. Though the orange flavor in this cake is pretty strong. And delicious. There’s actually more pumpkin in it than orange, though. And I started out wanting to create a pumpkin cake because I was in a pumpkin mood. It’s fall, after all! The idea to add orange came later in the process. I love how the cake came out and I hope you’ll give it a try. Here’s how I made it.
If you don’t want to use bourbon, you can replace the bourbon by using more orange juice. In that case, maybe you really should call it Orange-Pumpkin Cake. (No tipsy!)
(Though I like the tipsy!)
(But up to you!)
How to make Pumpkin-Orange Tipsy Cake:
2 cups brown sugar
1/2 cup butter, softened
2 1/4 cups flour
1/4 teaspoon baking powder
1 cup pumpkin puree
1/8 cup bourbon
1/8 cup orange juice
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
For the glaze:
1/2 cup butter
3/4 cup brown sugar
1/2 cup bourbon
1/4 cup orange juice
1/2 cup pecans, chopped and roasted
1 tablespoon orange zest
Preheat oven to 350-degrees. Cream brown sugar and butter; mix in eggs with an electric mixer. Add the flour, baking powder, bourbon, orange juice, orange zest, and spices. Mix well.
Bake in a greased 9-inch tube pan for about 45 minutes–do the toothpick test and keep an eye on it.
Remove from tube pan and cool. Poke holes all over the cake.
To prepare the glaze: Heat the butter and brown sugar in a small pot. Boil two to three minutes. Remove from heat and stir in the other ingredients.
Before pouring the glaze over the cake, place the cake in some kind of pan with sides so that the glaze that runs off won’t run away from you. Spoon the glaze over the cake, letting it soak into the holes.
Refrigerate for at least a day before serving to let the glazy goodness seep into the cake. Before serving, warm the cake in a low oven then spoon the melted glaze off the bottom of the pan back over the cake. You can also spoon over more warmed orange juice and bourbon just before serving if you like.
Serve with vanilla ice cream. This cake is scrumptious, very autumn-ish, and holiday-ish, too!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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I wonder how the cake would be if you left it in the pan and then placed the sauce over top?? Would that be too much? What’s your thoughts on that Suzanne?
On October 14, 2014 at 10:36 pm
Suzanne McMinn says:
I think that would be great!
On October 15, 2014 at 11:02 am
holstein woman says:
I love Pumpkin in lots of ways, I hadn’t tried it with orange or Bourbon. Sounds good, maybe.
On October 20, 2014 at 10:21 am
I made this without the booze for a potluck at work, it turned out so good! I am going to make it again for my family but am going to try it with the Pumpkin Spice Kahlua that you can get this time of year.
On November 10, 2014 at 5:06 pm